Recipe - Quesadillas W Antonios Sauce

Oil
6 Flour tortillas
2 cup Shredded Monterey Jack
cheese (approximately)
6 Green chilies; chopped

SPANISH SAUCE
1 Onion; chopped
1 Tomato; peeled and chopped
2 Green chilies
One half Bell pepper; chopped
1 Clove garlic; minced
Salt and pepper; to taste
One half cup Canned chicken broth;
(about)

1. Preheat broiler.

2. Heat oil in mediumsize skillet.Lightly fry the tortilas one at a time
in the hot oil until crisp. Fry only a few seconds; the tortillas will burn
if kept in the oil too long.

3. Top each tortilla with cheese & chillies. Broil about 1 minute, or until
hot and the cheese is bubbling. Watch carefully to avoid burning. Serve
immediately with Spanish Sauce. Directions for Spanish Sauce: Place the
onion, tomatoes, chillies, bell pepper, garlic, and salt and pepper in a
saucepan. Add just enough chicken broth to cover. Place a lid on the
saucepan and simmer 20 to 25 minutes, Remove from heat and set aside. Note:
Sauce may be stored and used with other dishes.

ANTONIO'S

MELROSE AVENUE, LOS ANGELES

WINE: BINACOL

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.